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Portobello Vegan Fajitas

Portobello Vegan Fajitas
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Get ready to spice up your dinner routine with these Portobello Vegan Fajitas, a quick and delicious meal that comes together in just 30 minutes. Packed with smoky, savory flavors from the portobello mushrooms and a zesty homemade fajita sauce, these fajitas are perfect for busy weeknights or casual gatherings. Whether you enjoy them in warm corn tortillas or over a bed of fluffy rice, they’re customizable with your favorite toppings like guacamole, cilantro, and lime. This healthy vegan dish is sure to impress both plant-based eaters and meat-lovers alike!

Ingredients

Scale
  • 4 large portobello mushrooms
  • 2 large bell peppers (red and green)
  • 1 large red onion
  • 2 chipotle peppers in adobo sauce
  • 1/3 cup vegetable broth (low sodium)
  • 2 tablespoons lime juice (fresh squeezed)
  • 1/2 teaspoon granulated garlic
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon fine sea salt
  • 3–4 tablespoons avocado oil
  • Fresh cracked pepper (to taste)
  • Fine sea salt (to taste)
  • 8 6-inch corn tortillas (warmed)
  • Vegan sour cream (homemade or store-bought)
  • Chopped cilantro, lime wedges, guacamole, and rice (optional)

Instructions

  1. In a bowl, mix chipotle peppers, adobo sauce, vegetable broth, lime juice, garlic, chili powder, cumin, and sea salt to create the fajita sauce.
  2. Heat avocado oil in a skillet over medium-high heat. Add sliced portobello mushrooms, bell peppers, and red onion; sauté for 5-7 minutes until softened.
  3. Pour the fajita sauce over the sautéed veggies and cook for an additional 5-7 minutes until heated through.
  4. Warm corn tortillas in a dry skillet. Spoon the veggie mixture onto each tortilla and top with vegan sour cream and garnishes of choice.

Nutrition

Find it online: https://firstfoodie.com/portobello-vegan-fajitas/